Pan-fried chicken fillet with shiitake mushrooms, peppers and snow peas
List of ingredients (4 people)
6 dried shiitake mushrooms
2 chicken breast fillets (200 g each)
1 egg
1 teaspoon of corn flour
1 ½ tablespoons of oil
Sale
pepper
1 piece of ginger root (about 30 g)
100 g of snow peas
2 spring onions
1 red or yellow chilli (about 125 g)
200 ml of chicken broth
Preparation:
Soak the mushrooms in warm water for about 30 minutes.
Meanwhile, rinse the chicken fillets, dry them, wrap them in cling film and freeze them in the freezer for about 10 minutes.
Cut the frozen chicken fillet with the kitchen ax or a large sharp knife into thin slices about 3 mm thick.
Separate the egg (use the egg yolk elsewhere).
Mix the egg white with 3 tablespoons of water, starch, 1 tablespoon of oil, salt and pepper in a bowl.
Turn the chicken fillet slices into the egg white mixture and leave them to marinate for 15-20 minutes.
Drain the mushrooms, squeeze them and cut them into pieces.
Peel the ginger and finely chop.
Wash and clean the snow peas and cut them lengthwise into narrow strips. Wash, clean and thinly slice the spring onions.
Cut the peppers into quarters, remove the seeds, wash and cut into narrow strips.
Heat the rest of the oil in a wok or large pan, drain the chicken fillet a little and fry over high heat while stirring.
Add the mushrooms, snow peas, onions and paprika and cook for 2 minutes, stirring constantly.
Add the ginger and broth.
Bring to a boil briefly.
Add salt and pepper.
Nutritional values per Person
25g protein 4g fat 175 kcal